|3 red bell peppers: 2 coarsely chopped; 1 diced||12 cooked shrimp, peeled and deveined|
|4 tbsp mayonnaise||1 avocado, halved, pitted, peeled, and diced (toss with a little lemon juice to prevent discoloration)|
|pinch of paprika||handful of crisp lettuce leaves, such as romaine, cut into thin strips|
|4 x 8 in flour tortillas, cut in half||sea salt and freshly ground black pepper|
Pulse the 2 chopped peppers in a food processor until finely chopped. Process in the mayonnaise and paprika to mix well. Coarsely chop 4 of the shrimp, and stir into the mayonnaise. Season with salt and pepper.
Lay the tortilla halves flat on a clean work surface, with the rounded edges facing you. Gently roll each tortilla into a cone shape, folding in a bit of the rounded edge on your first roll, so the filling will be enclosed.
To fill the wraps, pack half of the lettuce into the 8 tortilla "cones." Top the lettuce with the shrimp-mayonnaise mixture, the diced avocado and bell pepper, and then the remaining lettuce. Garnish each wrap with 1 whole shrimp. Allow two wraps per person, and serve immediately.
To cut a pepper with minimal effort, slice off the top and bottom. Make 1 lengthwise cut and "unroll" the pepper, skin-side down. Scrape away the exposed seeds and membrane, then cut into strips or chop.
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